Yeast composition and process of making the same



Patented Se t. 25, 1 934 PATENT: orsica msr COMPOSITION AND raocsss or MAKING rm: SAME 'Jelm Raymond White, Long reams cur, N. 'r.

No Drawing.

Application August 14,1929, Serial streamer a 10 Claims. (01. sa-ro) This invention relates to a dough composition and process of making the same; more particularly to a composition for leavening or maturing bread dough involving yeast as -a component 6 thereof and the process of making a dough batch therefrom.v

It is an object 'of my invention to prepare-a bread leaveningor maturing composition involving yeast as a component thereof, which will materially 10 shorten the time required for maturing the bread I dough or the time elapsing between the preparation of a dough batch, the addition of the leavening compound and the baking. It is contemplated by my invention to prepare a yeast which may lobe added to a dough batch in the ordinary man- -'ner and eliminate substantially entirely the time T necessaryefor maturing the dough batch so that upon the addition of the yeast to the dough batch there is merely required the thorough admixture of the ingredients, whereupon the dough so prepared may be immediately spread and cut or arranged for baking without awaiting the normal period for glutenizing of the 'dough.

Where I add ordinary suspended yeast to a 2 dough batch, particularly yeast which has been grown to become acclimatized to the ingredients of a dough batch, particularly suchcomponents as salt, iodates or bromates or combinations of the same, as a time saving factor or to eifectan 80 economy in the quantity of the yeast to be used, there is a certain amount of care to be exerc by the baker in determining just when the doug has matured or glutenized properly for baking purposes. Usually the baker determines from 36 the appearance of the .dough, after the addition of the leavening compound-When the maturinghas progressed sumciently'so that the dough may be spread, cut and incorporated on the trays for baking purposes. Not only is there a great deal of 40 time involved but the exercise of a great deal of careis also required. 4

It is a further object of invention to prepare a composition to be added to adough batch where substantially no care need be given to the '45 character of the dough to determine whether it has become properly matured or glutenized and substantially eliminate the time factor usually allowed after the addition of yeast to a dough batch for glutenizing or maturing purposes. My invention enables one unskilled in determining the proper characteristics of the dough batch to quickly and efllciently prepare dough for baking purposes merely by completely and uniformly incorporatlng'the ingredients of the dough batch 5 without any danger of allowing an improper time and/or a compound containing a halogen-oxygen halogen-oxygen acid radical.

for glutenizing or maturing the dough and without any danger of wastage by spoiling the dough batch. My invention has particular utility in connec- -tion with dough batches where special mineral salts have been added to the flour with a view towards activating the yeast or where a large quantity of material maybe added for flavoring purposes, such as salt, which also assists in the glutenization of. the dough. My invention con- 60 templates the preparation of a leavening composition comprising yeast and including mucic acid as-a component thereof, the composition thus prepared serving to almost immediately mature the dough. I 10 In the addition of mucic acid to a dough batch, I have found that a great deal of care must be exercised, due to the insoluble character of the mucic acid. It is therefore preferred to add the mucic acid where a great economy is 76 effected, as well as to render the mucic acid more eifective. For this purpose mucic acid may be added as a dry powder with dry yeast. A leavening composition which I have found will be most effective comprises-dry yeast, not more than 80 99%; mucic acid'from 1 to 1.75%. The best results are obtained in the calculation of the addition of mucic acid so that when the yeast is added to the flour aquantity of .05 grams of mucic acid will be added for every pound of flour in the dough batch.

In its preferred form, my invention contemplates the preparationof the yeast composition at the time when the yeast is propagated. For this purpose the yeast is produced to acclimatlze 9'0 the same to sodium chloride, a compound containing a halosen-oxygen-acid radical and mixtures thereof. Thus, it is contemplated to produce a yeast which is acclimatized to sodium chloride acid radical or combinations thereof. Thus, I may acclimatize yeastto sodium chloride and/or iodic acid, bromic acid, sodium bromate, sodium iodate, calcium iodate-or bromate or mixtures thereof by successive propagations of yeast in-the of sodium chloride, with or without at least 0.005% of an inorganic compound containing a In the preparation of the yeast from the seed, yeast is propagated in a series of fermentable solutions, preferably sacchariferous solutions, each of the series containing from a mere trace of sodium chloride with or without a mere trace of one or more of the compounds containing the 0 presence of solutions containing at least 0.5%

halogen-oxygen acid radical until the yeast has been propagated in a solution containing the iodate. The yeast so obtained may be used as a commercial seed yeast and propagated in a fermentable solution, preferably a sacchariferous solution, maintaining the concentration of salt substantially constant between 0.5% to 5% of sodium chloride and the compound containing the halogen-oxygen acid radical in proportions of from .005 to 315%.

It is preferred to prepare the commercial yeast in a fermentable sacchariferous solution, such as molasses, in which the salt concentration is about 3%, with or without 315% of the compound containing the halogen-oxygen acid radical. The commercial yeast is propagated until about six successive generations of yeast have been grown. Just prior to the last generation step, I add a quantity of mucic acid in proportions of at least 2%, utilizing mucic acid in the powdered form. It is preferred to add from .015 to 2.25% of mucic acid. Where the yeast hasbeen grown in the presence of salts including an iodate, mucic acid is'preferably added in quantities of about three times the quantity of the iodate. Thus, where I may use from .005 to 115% of potassium iodate in the solution of a fermentable liquid, such as molasses, in the last mash step I may add the mucic acid/in percentages of .015 to 2.25% of mucic acid. Y

The mucic acid may be added as the pure acid or in the form of a compound containing the mucic acid radical. Where the compound is used I may add a compond of the alkali metals or the alkaline earth metals. Thus I may add the potassium salt of mucic acid or the calcium salt of mucic acid. The yeast so prepared may be pressed and filtered in'the ordinafry manner so that when it comes from the press it contains approximate about 05% of combined water.

Where yeast is propagated in the presence of a compound .containing the halogen-oxygen acid radical, such as an iodate, this yeast is of material value in producing a bleached eflect upon the flour in the final bread. Where the iodate is used in the minimum percentage above given and it is desired to obtain a proper bleaching effect upon the dough, an additional quantity of the .compound containing the halogen-ongen acid radical may be added to the dry yeast, in which case,

' particularly where the potassium iodate is used,

this may be added to the dry yeast to bring it up to about 375%.

A yeast as above prepared is added to the aqueous medium such as water to suspend the same in the normal manner for preparing a dough batch, the dough batch containing the proper quantity of flour, salt and'other ingredients having been separately prepared.v The suspended yeast is then intimately mixed with the dough in the ordinary way and becomes almost immediately elastic permitting it to bespread and cut and placed upon the trays or similar forms for baking purposes, thus effecting a saving in the time normally used for maturing and glutenizing the dough of from one half to four and one half hours,

and the maximum permissible quantity of yeast that may be added. The mixing operation of four minutes to incorporate the yeast component in its aqueous'medium is sufilcient to mature the dough. I may make what may be considered a no-dough time yeast by raising the temperature of the dough batch slightly and I find it best to 3 raise the temperature of the dough batch to operate at temperatures from 82 to 84 F.

Where the bleaching or whitening effect is unimportant, the yeast may be propagated without the addition of the compound containing the halogen-oxygen acid radical and the mucic acid or salts containing compounds of the mucic acid radical may be used alone. Thus, where making such bread as rye or graham bread, the iodate or the like compounds may be omitted.

I consider that the addition of the mucic acid or the salt of mucic acid in the last mash step as my preferred form as it serves toovei'come the defects in using the normally insoluble mucic acid by a conversion which makes the mucic acid assimilable. However, I may add the mucic acid or the compounds thereof to the dry yeast, ob.-

taming some beneficial results. Thus dry yeast as it comes from the press, containing about 65% of water, may have added thereto from 1 to 1.7% of mucic acid. r

Another variation of the process comprises taking the necessary quantity of yeast, suspending the same in the customary manner in water and just prior to its addition to the dough batch, adding mucic acid in quantities calculated so as to be present in about .05 grams of mucic acid or the compounds thereof to every pound of flour in the dough batch. I may also take the dry flour prior to its formation into a dough batch and mix therewith the dry powder containing mucic acid or the compound thereof. The suspended yeast may then be added in the customary manner. It is preferred in this form to use a salt acclimatized yeast propagated as in the manner above described. I

The economy eifected by the yeast as prepared in'accordance with my process would be about one third or one half the quantity of yeast, in addition to the fact that no-additional ingredients need be added to the batch of suspended yeast to start the, yeast fermenting. The suspended yeast, particularly as'made in the preferred process of adding the mucic acid to the last batch step, may be immediately added to the mixer. Thus, the suspended yeast may be added to the. mixer and the dough immediately placed upon the bakers bench.

By the procedure outlined, I obtain a leavenin compound or a dough batch which eliminates almost entirely the period of time ordinarily allowed for maturing the dough batch, thus effecting an economy in time as well as avoiding the necessity of utilizing skilled help in judging whether the dough batch has matured sufiiciently, as the batch orbatter, immediately upon adding the yeast, may be spread, out and used for baking purp s s- Having thus described. my invention and illustrated its use, what I claim as new and desire to secure by Letters Patent, is

r l 1. In the processof preparing a bread leavengressively increased percentages of salt, adding a mucic acid compound to the last propagatingstep and separating the yeast so prepared;

2. In the process of preparing a bread leavening compound, the steps which include successively propagating yeast in a series of sacchariferous solutions, each of which contains progressively increased percentages of salt and a compound containing the halogen-oxygen acid radical, adding a mucic acid compound to the last propagating step and separating the yeast so prepared.

3. In the process of producing a bread leavening compound, the steps which include successively propagating yeast in a series of saccha riferous solutions, each of which contains progressively increased quantities of salt in percentages of at least 5% and progressively increased quantities of a compound containing potassium iodate in quantities .of at least 375% and adding mucic acid before complete propagation and separating the yeast so propagated.

4. Inthe process of producing a bread leavening compound, the steps which include successively propagating yeast in a series of j in;

sacchariferous solutions, each of which contains progressively increased quantities of salt in percentages of at least 5% and progressively increased quantities. of a compound containing potassium iodate in quantities of at least 375%, adding mucic acid before complete propagation and separating the yeast so propagated, the mucic acid being added in quantities of at least 2.25%.

5. In the process of preparing'a bread leavening compound, the steps which include accli-' matizing yeast to salt by successively propagating yeast in a series or solutions of increasing strength, propagating the yeast so-prepared in a saccharii'erous solution while maintaining the strength of the salt solution about 3%, adding mucic acid thereto, and separating the yeast so propagated.

6. In the process of preparing a bread leavening compound, the steps which include propagating yeast'in a termentable liquid containing sodium chloride and a compound containing a halogen-oxygen acid radical and adding mucic acid to the yeast so propagated.

7. A bread leavening compound comprising salt acclimatized yeast and mucic acid.

8. A bread leavening compound comprising sodium chloride acclimatized yeast and a mucic acid compound.

9. In the process of preparing a yeast batch, the steps which include successively propagating yeast in a series of sacchariierous solutions, each of which contains progressively increased perduring the propagation, and separating the yeast so prepared.

10. A yeast preparation comprising a saline material acclimatized yeast and a mucic acid compound.

' JOHN RAYMOND WHITE.

- centages of salt, adding a mucic acid compound 

